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Smoked Anchovy Fillets
1 oz
Imported from Spain, Smoked Anchovy Fillets have a distinct flavor and are useful as a flavoring ingredient. The anchovies are cleaned and packed in barrels layered with salt and weighted. They are cured for up to 6 months and packed in soybean oil. Use them to add depth of flavor to sauces and soups, or serve them on their own as part of a tapas selection.
Imported from Spain, Smoked Anchovy Fillets have a distinct flavor and are useful as a flavoring ingredient. The anchovies are cleaned and packed in barrels layered with salt and weighted. They are cured for up to 6 months and packed in soybean oil. Use them to add depth of flavor to sauces and soups, or serve them on their own as part of a tapas selection.
1 oz
Imported from Spain, Smoked Anchovy Fillets have a distinct flavor and are useful as a flavoring ingredient. The anchovies are cleaned and packed in barrels layered with salt and weighted. They are cured for up to 6 months and packed in soybean oil. Use them to add depth of flavor to sauces and soups, or serve them on their own as part of a tapas selection.
Imported from Spain, Smoked Anchovy Fillets have a distinct flavor and are useful as a flavoring ingredient. The anchovies are cleaned and packed in barrels layered with salt and weighted. They are cured for up to 6 months and packed in soybean oil. Use them to add depth of flavor to sauces and soups, or serve them on their own as part of a tapas selection.
$4.99
Smoked Anchovy Fillets—
$4.99
Description
1 oz
Imported from Spain, Smoked Anchovy Fillets have a distinct flavor and are useful as a flavoring ingredient. The anchovies are cleaned and packed in barrels layered with salt and weighted. They are cured for up to 6 months and packed in soybean oil. Use them to add depth of flavor to sauces and soups, or serve them on their own as part of a tapas selection.
Imported from Spain, Smoked Anchovy Fillets have a distinct flavor and are useful as a flavoring ingredient. The anchovies are cleaned and packed in barrels layered with salt and weighted. They are cured for up to 6 months and packed in soybean oil. Use them to add depth of flavor to sauces and soups, or serve them on their own as part of a tapas selection.
